Printable Coupon for Organic Mangoes and Mango Chutney Recipe!

Here is a great new $1.00/2 printable coupon for Earthbound Organic Mangoes!  These are usually around $.89 each at Walmart or $.39 each after the coupon.

Dian can’t eat anything spicy so I always struggle for ways to add flavor to food without spice.  Or at least without too much spice.  Mango Chutney is a tasty way to do that and if you want to limit the heat just cut out the jalapeno.  Try out this recipe courtesy of Earthbound!

Ingredients

1 tablespoon
vegetable oil

1/2 cup
minced Earthbound Farm Organic Yellow Onion

2 tablespoons
minced fresh ginger

1 tablespoon
minced garlic

1/4 tablespoon
black mustard seeds

1/8 teaspoon
black onion seeds (nigella)

1 cup
(packed) brown sugar

1/4 teaspoon
ground cinnamon

1/8 teaspoon
ground cumin

1
jalapeño pepper (seeded and finely minced)

1/2 cup
apple cider vinegar

2 tablespoons
fresh lime juice

1/2 cup
Earthbound Farm Organic Raisins

3 large
ripe Earthbound Farm Organic Mangos (peeled, pitted and cut into 3/4-inch cubes, about 2 cups)

1 medium
Earthbound Farm Organic Granny Smith Apple (peeled, cored and cut into 1/2-inch cubes, about 1 cup)

5
whole black peppercorns

5
whole green cardamom pods

Directions

Heat a large skillet over medium heat. Add the oil, onion, ginger and garlic, and cook until soft but not brown, about 2 to 3 minutes. Add the mustard and black onion seeds, and cook for 1 minute more. Add the brown sugar, cinnamon, cumin and jalapeño, and stir until the sugar dissolves. Stir in the vinegar, lime juice, raisins, mango and apple.

Wrap the peppercorns and cardamom pods in a small piece of cheesecloth and tie to make a tight bundle (or sachet); this allows you to remove the spices easily after cooking. Add the spice sachet to the skillet. Cook at a simmer over medium-low heat until the mango is tender and the juices have reduced to about 1/4 cup, about 30 minutes.

Cool the mixture; remove and discard the spice sachet. The chutney will keep in the refrigerator, sealed tightly, for up to 1 week. For longer storage, transfer to sterilized jars, seal and process for canning.